Sriracha Bloody Mary

• 3 1/2 cups tomato juice
• 1 1/4 cups vodka
• 2 serrano chile peppers, seeded and minced
• 1/3 cup red wine vinegar
• 1/4 cup olive juice
• 1 pickled red pepper (such as Peppadew(R)), minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon freshly ground black pepper
• 1 tablespoon sriracha sauce
• 1 large clove garlic, minced
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon celery salt
• 1/2 teaspoon kosher salt
• ice cubes
• 8 ribs celery
• 8 spears pickled asparagus
• 8 pitted green olives
• freshly ground black pepper to taste

1. Stir tomato juice, vodka, serrano chile peppers, red wine vinegar, olive brine, red pepper, lemon juice, Worcestershire sauce, 1 tablespoon black pepper, sriracha sauce, garlic, lemon zest, celery salt, and kosher salt together in a pitcher. Cover the pitcher and refrigerate until chilled, 2 to 4 hours.
2. Divide ice between 8 Collins glasses. Pour vodka mixture over ice and garnish each with celery rib, asparagus spear, green olive, and black pepper.

tomato juice, vodka, serrano chile peppers, red wine vinegar, olive juice, red pepper, lemon juice, worcestershire sauce, freshly ground black pepper, sriracha sauce, clove garlic, lemon zest, celery salt, kosher salt, celery, pickled asparagus, green olives, freshly ground black pepper

Taken from www.allrecipes.com/recipe/238653/sriracha-bloody-mary/ (may not work)